• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a steam cooking device (1) comprising at least an intermediate baking chamber (31) and an upper baking chamber (30) superimposed, with: - an intermediate bottom (51) having openings intake manifold for supplying steam to the intermediate cooking chamber (31) and representing a surface of openings Sa, - an upper bottom (50) having communication openings for passage of steam from the cooking chamber intermediate (31) to the upper cooking chamber (30) and showing a surface of openings Sc, - and upper exhaust openings (21) for evacuation of steam from the upper cooking chamber (30) and showing a surface of openings Se. According to the invention, the area of openings Sc is at least two times smaller than the area of openings Sa, and the area of openings Se is less than or equal to the area of openings Sc, preferably less than or equal to two-thirds of the aperture area Sc, and is at least greater than or equal to one third of the aperture area Sc, preferably at least greater than or equal to half of the aperture area Sc.
    公开号:FR3014667A1
    申请号:FR1362542
    申请日:2013-12-13
    公开日:2015-06-19
    发明作者:Jean-Marie Bourgeois-Jacquet
    申请人:SEB SA；
    IPC主号:
    专利说明:

    [0001] The present invention relates to the general technical field of household appliances intended for steam cooking. SUMMARY OF THE INVENTION The present invention relates to the general technical field of electrical household appliances intended for steam cooking. In general, the steam cookers comprise a cooking chamber associated with a water tank, the water of the tank being heated to produce the steam used to cook the food contained in the cooking chamber. These steam cooking appliances include electric heating means for producing steam from the water of the tank. When the water has reached its boiling point, the steam is produced in a large quantity, which makes it possible to obtain a homogeneous temperature inside the cooking chamber. The cooking chamber generally comprises several baking chambers superimposed.
    [0002] It is known from WO2011 / 080673 to produce a steam cooker comprising a steam generating unit with variable power. This apparatus allows for steam cooking at a temperature of about 100 ° C, as conventionally performed in steam cookers at atmospheric pressure, in which the cooking chamber is not pressurized. This apparatus also makes it possible to cook steam at lower temperatures, for example of the order of 80 ° C, to better adapt the cooking to the food used and / or the desired texture. However this document only envisages to be able to choose the cooking temperature prevailing inside the enclosure.
    [0003] The object of the present invention is to provide a steam cooking device that is both simple and effective, while remaining economical in cost and energy, and that makes it possible to obtain a cooking chamber in which the cooking chambers may have different temperatures. For a good understanding, we consider that the top corresponds to the top of the figures and that the horizontal corresponds to the horizontal of the figures. The steaming device according to the invention forms a staged cooking chamber with superimposed cooking chambers, comprising at least one intermediate cooking chamber and a superimposed upper cooking chamber, the cooking chamber comprising: an intermediate base having inlet openings for supplying steam to the intermediate cooking chamber and showing an area of openings Sa, - an upper floor having communication openings for the passage of steam from the intermediate cooking chamber to the upper cooking chamber and showing a surface of apertures Sc, - and upper exhaust openings for the evacuation of steam out of the upper cooking chamber and showing a surface of openings Se, It is characterized in that the area of openings S, is at least two times smaller than the area of openings Sa, and the area of openings S e is less than or equal to the aperture area Sc, preferably less than or equal to two-thirds of the aperture area Sc, and the aperture area Se is at least greater than or equal to one-third of the aperture area. openings Sc, preferably at least greater than or equal to half of the area of openings Sc. This configuration of the steam cooking device makes it possible to limit the amount of vapor that remains in the upper cooking chamber and thus makes it possible to constitute a specific stage for slow cooking or moderate temperature. Indeed, the upper bottom less perforated than the intermediate bottom limits the amount of steam passing from the intermediate baking chamber to the upper baking chamber. In addition, the surface of the upper exhaust openings is greater than that usually encountered, so that a steam saturation of the intermediate cooking chamber does not necessarily allow a steam saturation of the upper cooking chamber, because more steam leaks. As a result, the temperature inside the upper cooking chamber can stabilize in a temperature zone much lower than the temperature inside the intermediate cooking chamber. It is thus possible to simultaneously produce in the same steam cooking device firings at two different ambient temperatures. The user can thus obtain different cooking. He can also choose to confine or not the cooking according to the type of food. According to a particular characteristic, the upper bottom is spilling. It is important that there is no water retention in the upper baking chamber to avoid food contact with residual water. Indeed the food in contact with this water does not cook. It is thus possible to provide a bottom having a slope towards the communication openings communicating with the intermediate cooking chamber.
    [0004] According to another characteristic, the upper bottom is curved. Thus the bottom does not keep water which is evacuated by the sides of the convex part. It will be possible to use a containment tray with its convex side upwards as the upper bottom. According to a particular arrangement, the upper bottom has an angle of at least 1 ° with respect to the horizontal. This angle is minimum to allow the flow of residual water. According to another arrangement, a grid is disposed above the upper bottom. This grid prevents food contact with any residual water that may appear in the upper cooking chamber.
    [0005] According to a particular characteristic, the communication openings are placed only at the periphery of the upper bottom. These openings allow the passage of steam and evacuation while allowing to keep the heat in the center of the bottom. Advantageously, the upper bottom is removably carried by a side wall of the upper cooking chamber. The set is thus a cooking bowl easier to use because it allows the transport of food when removing the cooking bowl. According to one embodiment, the steam cooking device comprises a steam generating device comprising integrated electric heating means for producing steam and a water tank connected to said electric heating means.
    [0006] According to a particular characteristic, the device for producing steam comprises means for controlling the heating power of the electric heating means. The flow of steam from the steam production device can thus be adapted according to the desired cooking. According to an advantageous embodiment, the control means comprise at least one heating program comprising a preheating step followed by a heating step in which the average heating power of the electric heating means is lower than the average heating power. used for the preheating step. This arrangement allows a faster temperature rise inside the cooking chamber. Advantageously then, the preheating step is a step of total saturation of the steam cooking chambers. This arrangement makes it possible to better control the temperature in the upper cooking chamber during the heating step. According to another characteristic, the control means comprise a heating control system in which the number of cooking chambers used is indicated. The system can thus regulate the heating power required to reach the required temperature in each of the cooking chambers. According to a particular characteristic, the preheating step has a duration that depends on the number of cooking chambers indicated. The saturation step will be longer as the number of cooking chambers 25 is important. This number is in general between 2 or 3. According to another characteristic, the control means comprise a heating control system in which a quantity of food is indicated. The control system can thus determine the power required for cooking these foods. According to another characteristic, the control means comprise a heating control system in which a nature of foods is indicated, which makes it possible to determine the power required for cooking said foods. Other advantages may still appear to those skilled in the art on reading the examples below, illustrated by the accompanying figures, given solely by way of example. FIG. 1 is a perspective view of a steam cooking device according to the invention; FIG. 2 is a top view of a lid of the state of the art; FIG. top view of a lid according to the invention, - Figure 4 is a sectional view of the steam cooking device according to the invention, - Figure 5 is a perspective view of an upper bottom according to the FIG. 6 is a perspective view of an intermediate bottom, FIG. 7 is a graph showing the evolution of the temperature as a function of time in two cooking chambers. The steaming device 1 illustrated in Figures 1 and 4 forms a staged cooking chamber. The steaming device 1 comprises a lid 2 and several superimposed cooking chambers 3 constituting a stepped cooking chamber. The steaming device 1 also comprises a base 4 comprising means for producing steam. The base 4 houses a water tank 5 as well as electric heating means 6. The steam cooking device 1 thus comprises a steam production device comprising the electric heating means 6 integrated to produce the steam and the tank water 5 connected to said electric heating means 6. In the embodiment shown in Figure 1, the electric heating means 6 are formed by a heating element arranged in the water tank 5. Alternatively, the water tank 5 could in particular supply a boiler comprising electric heating means, by gravity or by means of a pump.
    [0007] The cooking chambers 3 comprise a bottom and a side wall. In the embodiment shown in Figure 1, the funds are removable relative to the side walls, and are carried by the side walls. Alternatively, at least one of the funds could include one of the side walls, or be fixedly mounted relative to one of the side walls. The cooking chamber of the steam cooking device 1 illustrated in FIGS. 1 and 4 comprises three superimposed cooking chambers 3. An upper cooking chamber 30 is placed above an upper bottom 50. An intermediate cooking chamber 31 is placed below the upper bottom 50 and above an intermediate bottom 51. A lower cooking chamber 32 is placed under the intermediate bottom 51 and above a lower bottom 52. It is possible to place the intermediate baking chamber 31 directly on the base 4, in this case the intermediate bottom 51 is placed on top of the steam generating elements. If desired, a juice recovery tank (not shown in Figure 1) may be disposed between the base 4 and the cooking chambers 3. The lower bottom 52 and the intermediate bottom 51 are widely open to allow the progression of the vapor of the base 4 through the lower cooking chamber 32 and the intermediate cooking chamber 31. The upper bottom 50 is less perforated and has a non-perforated central portion surrounded by a perforated peripheral portion to allow cooking food The upper bottom 50 is removably carried by a side wall of the upper cooking chamber 30 and may advantageously be turned over to cook the food in their juice. As can be seen in FIGS. 2 and 3, the lid 2 has upper exhaust openings 20 or 21 to allow the evacuation of the steam from the upper cooking chamber 30 in order to limit the pressure inside the oven. cooking chamber. It can be seen that the number of the upper exhaust openings 21 of the invention (FIG. 3) is much greater than the number of the upper exhaust openings 20 of the state of the art (FIG. 2). Thus the openings surface Se of the upper exhaust openings 21 of the lid 2 according to the invention is greater than the openings surface Se of the upper exhaust openings 20 of the lid 2 according to the prior art. The upper bottom 50, shown in FIG. 5, has communication openings 500 for the passage of steam from the intermediate cooking chamber 31 to the upper cooking chamber 30. As explained above, the communication openings 500 are placed on the periphery. Advantageously, the communication openings 500 are placed only at the periphery of the upper bottom 50. The communication openings 500 represent an opening surface Sc. The upper bottom 50 is advantageously pouring in order to cook the food out of its juice. As visible in Figure 1, the upper bottom 50 is curved. As best seen in Figure 5, the upper bottom 50 has a curved portion 501 located in its central portion. The upper bottom 50 has an angle of at least 1 ° with respect to the horizontal. In the embodiment shown in the figures, the upper bottom 50 forms a containment tray. Alternatively, the upper bottom 50 may include a containment tray. Alternatively, a grid may be disposed above the upper bottom 50. The intermediate bottom 51, visible in Figure 6, includes inlet openings 510 for the steam supply of the intermediate baking chamber 31. The inlet openings 510 are distributed over the entire surface of the intermediate bottom 51. The inlet openings 510 allow the passage of the steam from the lower cooking chamber 32, or means 25 for producing steam, to the chamber of 31. The inlet openings 510 represent an area of openings Sa. In order to be able to obtain temperatures lower than 100 ° C. in the upper cooking chamber 30, the openings area S is at least twice as small as the aperture area Sa, the aperture area Se is less than or equal to the aperture area Sc, preferably less than or equal to two-thirds of the aperture area Sc, and the surface area e of openings Se is at least greater than or equal to one third of the area of openings Sc, and preferably at least greater than or equal to half of the area of openings Sc. The device for producing steam of the cooking device the steam 1 advantageously comprises control means 7 for the heating power of the electric heating means 6. The control means 7 may, for example, comprise a relay controlled by predetermined heating programs and / or use a temperature sensor. to supply or not the electric heating means 6. If desired, the electric heating means 6 can be supplied with different powers, in particular by using several heating elements powered independently or simultaneously. The power of the electric heating means 6 is preferably sized to provide a vapor stream for raising the temperature of the lower cooking chamber 32 and the intermediate cooking chamber 31 to the steam saturation temperature. According to a preferred embodiment, the control means 7 comprise at least one heating program comprising a preheating step followed by a heating step in which the average heating power of the electric heating means 6 is less than the power. average heating used for the preheating step. As shown in FIG. 7, the curve 60 illustrating the temperature in the upper cooking chamber 30 follows with delay the curve 61 illustrating the temperature in the intermediate cooking chamber 31. Preferably, the preheating step is a step of total saturation of the steaming chambers 3, so that the two curves 60 and 61 meet after the preheating step. The reduction of the heating power during the heating step makes it possible to stabilize the temperature in the upper cooking chamber 30 to a value of less than 90 ° C., whereas the temperature in the intermediate cooking chamber 31 remains unchanged. order of 100 ° C. Two cooking temperatures can thus be obtained simultaneously in the cooking chamber.
    [0008] To facilitate the adjustment of the power of the heating means, the control means 7 may comprise a heating control system in which the number of cooking chambers 3 used is indicated. The control means 7 may also include a heating control system in which a quantity of food is filled and / or a food type is indicated. The operating mode of the steaming device 1 is as follows: The user places the food to be cooked in the various cooking chambers 3 according to the desired degree of cooking, the foods to be more melting or crunchier being placed in the upper cooking chamber 30, - it starts the steam generating device, - the steam rises from the lower cooking chamber 32 to the intermediate cooking chamber 31 and then to the upper cooking chamber 30 before The user can enter the number of cooking chambers 3 used to optimize the heating cycle which may be shorter if there are fewer cooking chambers. to heat. The heating control system programs the heating of the water placed in the water tank 5 to produce steam. The system has a cycle program with a first stage of total saturation of the cooking chambers 3 at a saturation temperature which is generally 100 ° C. The upper cooking chamber 30 heats up with delay relative to the intermediate cooking chamber 31, because the upper cooking chamber 30 is supplied with steam by the intermediate cooking chamber 31 by communication openings 500 having a total surface area of 30. more restricted than the intake openings 510 for the steam supply of the intermediate cooking chamber 31, and that the upper exhaust openings 21 of the lid 2 are larger than in conventional steam cookers. It can thus be seen, as illustrated in FIG. 7, that the rise in temperature of the upper cooking chamber 30 is shifted with respect to the intermediate cooking chamber 31. The cycle program comprises a second cooking step where the cooking temperature is lower. at the saturation temperature in the upper cooking chamber 30, for example 80 ° C. This cooking temperature of the upper cooking chamber 30 is obtained by virtue of the combination of the upper bottom 50 which is not very perforated with respect to a conventional bottom such as the intermediate bottom 51 and the cover 2 having more upper escape openings 21 than a classic lid. In the cooking step, the steam flow rate is lower than during the preheating step and no longer allows the steam saturation of the upper cooking chamber 30. The temperature in the upper cooking chamber 30 can then become less than the steam saturation temperature of at least 5 ° C, and up to 20 ° C lower, or even 25 ° C to 30 ° C. To ensure a constant temperature in the upper cooking chamber 30, it is important to manage the overall leakage rate of the upper cooking chamber 30 and combine it with this particular cycle. Thus the upper cooking chamber 30 with an inlet surface S, and an outlet surface Se, such that Sc '' / 2 5, Se Sc, preferably Se 2/3 S, and that Se 1/3 Sc, preferably Se 1/2 S, makes it possible to obtain a circulation of vapor such that the temperature in this upper cooking chamber 30 is lower than that of the intermediate cooking chamber 31, of the order of 20 ° C. in the Embodiment 30 shown. Other modifications may be made to the invention without departing from the scope of the present invention.
    权利要求:
    Claims (15)
    [0001]
    REVENDICATIONS1. Steam cooking device (1) forming a stacked cooking chamber with superimposed cooking chambers (3), comprising at least an intermediate baking chamber (31) and an upper baking chamber (30) superposed, the enclosure cooking apparatus comprising: an intermediate base (51) having inlet openings (510) for supplying steam to the intermediate cooking chamber (31) and having an opening surface Sa, an upper floor (50) having communication apertures (500) for passage of steam from the intermediate cooking chamber (31) to the upper cooking chamber (30) and showing a surface of apertures Sc, and upper exhaust apertures (21) ) for evacuating the vapor from the upper cooking chamber (30) and representing an aperture surface Se, characterized in that the aperture area Sc is at least two times smaller than the aperture area. Sa, and that the aperture area Se is less than or equal to the aperture area Sc, preferably less than or equal to two-thirds of the aperture area Sc, and that the aperture area Se is at less than or equal to one-third of the area of openings Sc, preferably at least greater than or equal to half the area of openings Sc.
    [0002]
    2. Steaming device (1) according to claim 1 characterized in that the upper bottom (50) is spilling.
    [0003]
    3. Steam cooking device (1) according to one of claims 1 or 2, characterized in that the upper bottom (50) is curved.
    [0004]
    4. Steam cooking device (1) according to one of claims 1 to 3, characterized in that the upper bottom (50) has an angle of at least 1 ° relative to the horizontal.
    [0005]
    5. Steam cooking device (1) according to one of claims 1 to 4, characterized in that a grid is disposed above the upper bottom (50).
    [0006]
    6. Steam cooking device (1) according to one of claims 1 to 5, characterized in that the communication openings (500) are placed only at the periphery of the upper bottom (50).
    [0007]
    Steam cooking device (1) according to one of claims 1 to 6, characterized in that the upper base (50) is removably carried by a side wall of the upper cooking chamber (30). .
    [0008]
    8. Steam cooking device (1) according to one of claims 1 to 7, characterized in that it comprises a steam generating device comprising electric heating means (6) integrated to produce the steam and a water tank (5) connected to said electric heating means (6).
    [0009]
    9. Steam cooking device (1) according to claim 8, characterized in that the steam generating device comprises control means (7) of the heating power of the electric heating means (6).
    [0010]
    10. Steam cooking device (1) according to claim 9, characterized in that the control means (7) comprise at least one heating program comprising a preheating step followed by a heating step in which the average heating power of the electric heating means (6) is lower than the average heating power used for the preheating step.
    [0011]
    11. Steam cooking device (1) according to claim 10, characterized in that the preheating step is a step of total saturation of the steam cooking chambers (3).
    [0012]
    Steam cooking device (1) according to one of claims 9 to 11, characterized in that the control means (7) comprise a heating control system in which the number of cooking chambers (3) used is filled in. 10
    [0013]
    13. Steam cooking device (1) according to claim 12 and one of claims 10 or 11, characterized in that the preheating step has a duration that depends on the number of cooking chambers (3) filled.
    [0014]
    14. Steam cooking device (1) according to one of claims 9 to 13 characterized in that the control means (7) comprise a heating control system in which a quantity of food is indicated. 15 20
    [0015]
    15. Steam cooking device (1) according to one of claims 9 to 14 characterized in that the control means (7) comprise a heating control system in which a nature of food is indicated. 25
    类似技术:
    公开号 | 公开日 | 专利标题
    EP2883482B1|2016-09-07|Straightforward and inexpensive steam cooking device allowing two cooking temperatures
    EP0165187B1|1988-01-07|Cooking device with steam injection at atmospheric pressure
    EP1260164B1|2003-06-25|Household appliance for steam cooking with a reduced vapour outlet
    CA3047203C|2020-08-18|Modular steamer accessory for steam-heating and/or -cooking food contained in a container
    EP2201873B1|2013-07-03|Cooking basket and related cooking system
    EP3500142A1|2019-06-26|Electric cooking appliance for preparing fried food
    FR2458260A1|1981-01-02|STEAM COOKING APPARATUS FOR FOOD PREPARATION
    EP3558069A1|2019-10-30|Accessory for steam-heating and/or -cooking food and steamer comprising a container and an accessory for steam-heating and/or -cooking food contained in the container
    EP0713668B1|1997-08-13|Cooking appliance of the gas grill type
    CA3046739A1|2018-06-28|Improved steamer accessory for steam-heating and/or steam-cooking food in a container
    FR2990597A1|2013-11-22|INSTALLATION FOR THERMAL TREATMENT, IN PARTICULAR THE TORREFACTION OF FOOD PRODUCTS
    FR2593587A1|1987-07-31|Process for cooking food in the presence of steam and cooking apparatus relating thereto
    EP2020182B1|2020-03-11|Cooking accessory and apparatus therefor
    FR2968529A1|2012-06-15|GRILL OR BARBECUE COOKING APPARATUS
    EP1343401A1|2003-09-17|Utensil for slow-cook cycle steaming
    EP2644031B1|2018-01-03|Method for preparing French bread for bread machine
    EP0141720B1|1987-05-13|Vacuum cooker for food provided with a device for stabilizing the vacuum
    FR2911058A1|2008-07-11|Food cooking device for use in e.g. cooker, has system for producing water steam at bottom of cooking apparatus so as to maintain minimum water level in reservoir to release steam during cooking
    FR2749495A1|1997-12-12|MULTI-PURPOSE TABLE COOKING APPARATUS
    FR2972617A1|2012-09-21|Domestic electrical appliance for steam cooking and warming of food and culinary preparations i.e. couscous, has basket box arranged with solid imperforated bottom, and beater actuated by electrical motor
    KR20030074549A|2003-09-19|The propess and equipment of home meat roast
    EP3694336A1|2020-08-19|Process for producing yoghurt and electric domestic yoghurt maker
    WO2007088281A1|2007-08-09|Steam cooking set comprising juxtaposed cooking baskets
    KR20090007589U|2009-07-28|Gas range having gridiron for a grill
    FR2996433A1|2014-04-11|Domestic barbecue for cooking food e.g. meat, positioned on cooking grid and exposed to radiation of infrared burners with gas, has perforated heat diffuser connected with upper surface of metal structure
    同族专利:
    公开号 | 公开日
    FR3014667B1|2016-02-05|
    EP2883482B1|2016-09-07|
    CN104706206A|2015-06-17|
    CN204427641U|2015-07-01|
    CN104706206B|2018-12-18|
    EP2883482A1|2015-06-17|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20090078125A1|2005-10-20|2009-03-26|Adam Pawlick|Cooking method and apparatus|
    US20110000380A1|2008-04-08|2011-01-06|Jamison Will C|Food steamer|
    US20120247342A1|2009-12-28|2012-10-04|Koninklijke Philips Electronics N.V.|Device for steaming food|CN106419479A|2016-08-15|2017-02-22|常州市武进翔宇电子元器件有限公司|Steaming-cooking dual-purpose electric steamer|
    CN106419480A|2016-08-15|2017-02-22|常州市武进翔宇电子元器件有限公司|Flexible electric steamer|JP2010012085A|2008-07-04|2010-01-21|Toshiba Corp|Steamer|
    CN201441269U|2009-07-22|2010-04-28|王彤|layered steamer|
    FR3014667B1|2013-12-13|2016-02-05|Seb Sa|SIMPLE AND ECONOMIC STEAM COOKING DEVICE FOR TWO COOKING TEMPERATURES|FR3014667B1|2013-12-13|2016-02-05|Seb Sa|SIMPLE AND ECONOMIC STEAM COOKING DEVICE FOR TWO COOKING TEMPERATURES|
    FR3054115B1|2016-07-22|2018-12-07|Seb Sa|VAPOR BASKET AND ELECTRIC COOKER|
    法律状态:
    2015-12-31| PLFP| Fee payment|Year of fee payment: 3 |
    2016-12-29| PLFP| Fee payment|Year of fee payment: 4 |
    2017-04-21| CA| Change of address|Effective date: 20170322 |
    2018-09-28| ST| Notification of lapse|Effective date: 20180831 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1362542A|FR3014667B1|2013-12-13|2013-12-13|SIMPLE AND ECONOMIC STEAM COOKING DEVICE FOR TWO COOKING TEMPERATURES|FR1362542A| FR3014667B1|2013-12-13|2013-12-13|SIMPLE AND ECONOMIC STEAM COOKING DEVICE FOR TWO COOKING TEMPERATURES|
    CN201410737368.6A| CN104706206B|2013-12-13|2014-12-05|Steam-type cooker|
    CN201420761203.8U| CN204427641U|2013-12-13|2014-12-05|Steam-type cooker|
    EP14197502.9A| EP2883482B1|2013-12-13|2014-12-11|Straightforward and inexpensive steam cooking device allowing two cooking temperatures|
    [返回顶部]